PIWI vines are obtained through pollination between Vitis Vinifera and American vines, which, cross after cross, have been found to be capable of naturally opposing fungal diseases such as powdery mildew and downy mildew. The first experiments were developed in France between 1880 and 1935, but it was not until 1950 that more complex crosses of PIWI vines that we know today began to be created.

Thanks to their high resistance to typical vine diseases, such as powdery mildew and downy mildew, treatments are reduced by 60 to 99 percent per year, toward increasingly sustainable agriculture.

PIWI varieties produce wines with somewhat different characteristics than native varieties. They are generally more perfumed wines, with distinct hints of both fruit and flowers, wines with a more intense taste and greater persistence.